Mango Green Bean Salad with BBQ Beef:
Serves: 2 large or 3 medium
1 beef steak per serve - we used Porterhouse, however, any cut of beef will be delicious!
Marinade:
1 T balsamic glaze
1 T olive oil
2 tsp freshly grated ginger
Grated zest of 1 lime
2 T chopped mint leaves
Salt and ground black pepper
Salad:
1 tsp sesame oil
200g rice stick noodles
Large handful green string beans (sliced length ways)
1 mango
4 handfuls baby spinach leaves
1 spring onion (finely sliced)
3 tsp sesame seeds 3 tsp chia seeds
Dressing:
2 T balsamic glaze
3 T lime juice
1 tsp sesame oil
2 tsp soya sauce
2 tsp freshly grated ginger
A pinch of salt and brown sugar
Method:
Cook the rice stick noodles according to the packet instructions. Drain, rinse under cold water and drain again. Toss through the sesame oil.
To make the beef marinade, mix balsamic glaze, oil, grated ginger, lime zest, chopped mint leaves and salt and pepper in a medium bowl. Add the beef steak, toss to coat and leave to marinate for 5-10 minutes.
While the beef is marinating, blanch the green beans by pouring boiling water over them, cool them under cold water and shake off the excess water. Peel and slice the mango.
To make the dressing, combine all ingredients together in a small bowl and set aside.
Arrange the spinach leaves on a large platter such as the 'Tasman Rouge' from the BareRouge Entertainment range shown in the picture above, then top with the noodles. Sprinkle with about 2 tsp of the sesame seeds and 2 tsp of the chia seeds, then top with sliced mango, green beans and spring onions.
Heat the barbecue, then cook beef over a medium-high heat until just medium-rare (about 3 minutes each side). Do not overcook. Let the beef rest for 10 minutes before slicing.
Slice the beef and arrange it on top of the salad. Drizzle with dressing and the remaining 1 tsp sesame seeds and 1 tsp chia seeds and serve.
Enjoy!
